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Pot Roast of Beef Recipe

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This recipe for Pot Roast of Beef is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds chuck, round or rump of beef
1/4 C flour
3 tbsp fat
salt and pepper
1/2 C water.
Directions:
Directions:
Dredge meat with flour and brown on all sides in hot fat. Season with salt and pepper. Add water, cover and cook slowly until tender, 3 to 4 hours. As the liquid cooks away add more, as needed. Serve with gravy and vegetables. Serves 8 Variations: 1.Add uncooked pared potatoes, carrots, green beans, celery and onions just long enough before serving to cook them. They may be whole, quartered or sliced. Variation 2: Use tomatoes or tomato juice in place of water. Variation 3: after browning, pour 1/4 cup horse-radish over meat. Variation 4: Before cooking, cut slits in the meat and insert stuffed olives, pushing them into the meat.

 

 

 

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